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Stuffed cockerel in the oven new year's eve

Cooking recipes / Top Picks / Chicken in the oven

12 servings
1 hour 30 min

Chicken - 3 kg, Onions - 70 g, Mushrooms - 160 g, Rice - 140 g, Bell peppers - 100 g, Apples - 180 g, Olive oil - 3 tbsp, Salt - 1 tea liter, Ground black pepper - 1 tea liter, Water - 300 ml

Prepare all the ingredients in advance. What you need to wash, clean and remove excess. Set the rice to cook.

Cut onions and bell peppers into strips, mushrooms into plates. Fry everything on half the olive oil, salt, pepper to taste. Drain the oil after frying into a glass.

Combine the roasted vegetables with the boiled rice. Stuff rice with cockerel vegetables.

Place the rooster on a baking dish. Add to the oil left after frying, fresh oil, salt to taste, mix and coat well with the cockerel. All this can be done in advance and leave the rooster in the refrigerator until the moment of baking itself.

Preheat the oven to 220 degrees an hour before serving. Add some water to the bottom of the tin and bake the cockerel for 40 minutes. From time to time, water the cockerel with broth from the bottom of the mold - this contributes to the formation of a juicy, not dry crust.

Then reduce the heat and leave the oven to cool to 180 degrees. Meanwhile, cut the apples into large cubes and place them on the bottom of the tin. Bake the cockerel for a further 30 minutes at 180 degrees. The rooster is ready and you can serve it immediately from the oven to the table! So choose a baking dish to paint more. Have a pleasant appetite and fun holidays!